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    Home » Cookies

    Gluten Free Marble Swirl Cookies

    Published: Dec 2, 2017 · Modified: Aug 31, 2022 by Tiffany · This post may contain affiliate links · 1 Comment.

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    Recipe

    marble swirl cookies

    Gluten Free Marble Swirl Cookies

    Author: Tiffany
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
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    Ingredients

    For the light side-

    • 2 ¼ Cup Gluten Free 1-to-1 Flour Blend
    • 1 teaspoon Baking Soda
    • ¼ teaspoon Baking Powder
    • ½ teaspoon Salt
    • ¾ Cup Coconut Oil
    • ¾ Cup Sugar
    • ⅔ Cup Light Brown Sugar
    • 2 Eggs
    • 1 teaspoon Vanilla
    • 2 Cup Dark Chocolate Chips

    For the dark side -

    • 1 ¾ Cup Gluten Free 1-to-1 Flour Blend
    • ⅔ Cup Unsweetened Cocoa Powder
    • 1 teaspoon Baking Soda
    • ¼ teaspoon Baking Powder
    • ½ teaspoon Salt
    • ¾ Cup Coconut Oil
    • ¾ Cup Sugar
    • ⅔ Cup Light Brown Sugar
    • 2 Eggs
    • 1 teaspoon Vanilla
    • 2 Cup Dairy Free White Chocolate Chips

    Instructions

    • Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
    • First prepare the light dough. In a small bowl, combine flour, baking soda, baking powder and salt. Stir together.
    • In the bowl of an electric mixer, combine sugars and coconut oil. Beat for 2 minutes on medium speed until fluffy.
    • Add eggs one at a time, beating for about 30 seconds between each addition. Add the vanilla.
    • Turn the mixer to lowest setting. Slowly add in the flour, mixing until just combined.
    • Remove from the stand and add the chocolate chips. Fold them in by hand with a spatula. Dump batter into a bowl and set aside.
    • Mix up the dark batter. Follow the same steps as the light batter (adding the cocoa powder into the flour mixture).
    • Once you have both batters, scoop a small amount (about the size of a grape) of each batter and put them together in your hand. Roll your hands around a bit to swirly the two batters.
    • Place them on the prepared baking sheet about 2 inches apart. Flatten slightly with your hand.
    • Bake for 9-10 minutes until edges are set. Remove from oven and cool 2 minutes on the baking sheet. Remove to wire rack to cool completely.
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

    Reader Interactions

    Comments

    1. Rukhsana Parwin says

      May 05, 2024 at 3:37 am

      Please provide us small batch of this recipe.

      Reply
    5 from 1 vote (1 rating without comment)

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    A photo of Tiffany Welsh.

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    I love sharing gluten-free comfort food and homestyle baking, featuring Dutch oven meals, nostalgic dinners, classic baked goods, with dairy-free or allergen-friendly options. My recipes lean Southern, seasonal, and practical.

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